golden syrup cake

Submitted by: Trina Hollis

Difficulty: Easy - for beginners

Dietary guidance: v 

Ingredients

Syrup sponge loaf
Ingredients
Makes: 1 syrup sponge loaf
• 340g (12 oz) self raising flour
• 200g (7 oz) granulated sugar
• 2 teaspoons mixed spice
• 110g (4 oz) butter or margarine
• 2 tablespoons golden syrup
• 1 egg, beaten
• 280ml (10 fl oz) warm water
1. Preheat the oven to 180 C / Gas 4. Grease and line a 900g (2 lb) loaf tin.
2. Mix all dry ingredients together until blended. Rub in the fat, until it resembles fine breadcrumbs.
3. In a separate bowl mix the syrup, egg and warm water together.
4. Using a wooden spoon, stir the wet mixture into the dry mixture, until a smooth, soft batter forms. Pour into lined tin.
5. Bake in the middle shelf of the oven for about one hour until a skewer inserted into the centre comes out clean.
6. The crust on the loaf softens up as it cools down, making this cake easier to cut. Will keep moist 4 to 5 days.

Method

Syrup sponge loaf
Ingredients
Makes: 1 syrup sponge loaf
• 340g (12 oz) self raising flour
• 200g (7 oz) granulated sugar
• 2 teaspoons mixed spice
• 110g (4 oz) butter or margarine
• 2 tablespoons golden syrup
• 1 egg, beaten
• 280ml (10 fl oz) warm water
1. Preheat the oven to 180 C / Gas 4. Grease and line a 900g (2 lb) loaf tin.
2. Mix all dry ingredients together until blended. Rub in the fat, until it resembles fine breadcrumbs.
3. In a separate bowl mix the syrup, egg and warm water together.
4. Using a wooden spoon, stir the wet mixture into the dry mixture, until a smooth, soft batter forms. Pour into lined tin.
5. Bake in the middle shelf of the oven for about one hour until a skewer inserted into the centre comes out clean.
6. The crust on the loaf softens up as it cools down, making this cake easier to cut. Will keep moist 4 to 5 days.

Comments

Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.